Low-Carb Enchilada Casserole with Ground Turkey and Chiles

Directions

Chop onion and Poblano pepper, then heat 2 teaspoons olive oil in a large heavy frying pan and saute the onions and peppers over medium-high heat until they’re starting to brown, about 5 minutes. Remove onions and peppers to a bowl, heat the other 2 teaspoons olive oil and saute the ground turkey over medium-high heat until it’s nicely browned, breaking apart with the turner.     Season the turkey with salt and fresh-ground black pepper to taste. Once the turkey is well-browned, add the sauteed onions and peppers back into the pan with the meat, add the 2 cans red chile enchilada sauce, and simmer over low heat until the mixture is thickened and most all the liquid has evaporated, about 30 minutes. When the meat/sauce mixture is thickened, turn off the heat and let cool for about 10 minutes.   Preheat oven to 400F/200C. While the meat cools, drain the whole green chiles into a colander placed into the sink.   Use your fingers or a knife to split the chiles open and remove any seeds, stacking them in two piles so you can make two equal layers of chiles in the casserole.   When the meat mixture is cool, stir in the sour cream. Spray a 9 inch x 13 inch glass or crockery casserole dish with non-stick spray.   Lay half the whole chiles in the bottom of the casserole dish, making sure the entire bottom is covered.   Spread half the meat/sauce mixture over the chiles and top with half the Mozzarella and half the 4 Cheese Mexican Blend. Make another layer each of whole green chiles, meat/sauce mixture, and cheese. Bake uncovered for 35-40 minutes, or until the top is nicely browned and the casserole is bubbling. Serve hot, topped with a dollop of low-fat sour cream if desired. Leftovers will stay good in the fridge for several days and can be reheated in the microwave, or in the oven.